Ingredients
2tbspoil,(olive oil or vegetable oil)
1medium yellow onion,chopped, reserve half
2clovesgarlic,minced, reserve half
15oztomato sauce,(1 can)
½cupwater
1tbspworcestershire sauce
1lbground beef,(85% lean)
½cuplong grain rice
1tspsalt
½tspground black pepper
Preparation
Select the “Sauté” program on the pressure cooker and add the oil to the pot. (If using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté for about 5 minutes, until the onions are softened and translucent.
Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer.
While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs.
Gently place the meatballs into the pot in a single layer. Spoon a little bit of sauce over the top of each one.
Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 15 minutes at High pressure. (For stovetop pressure cookers, cook at High pressure for 12 minutes.) It will take about 10 minutes for the pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time the pressure cooker is sealed to the finished dish is about 25 minutes.
Perform either a quick pressure release by moving the vent from “Sealing” to “Venting,” or let the pot depressurize naturally, then open it when ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)
